Ninga, Kombele Aimé ; Sengupta, Sourav ; Jain, Amit ; Desobgo, Zangué Steve Carly ; Nso, Emmanuel Jong ; De, Sirshendu (2018) Kinetics of enzymatic hydrolysis of pectinaceous matter in guava juice Journal of Food Engineering, 221 . pp. 158-166. ISSN 0260-8774
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Official URL: http://doi.org/10.1016/j.jfoodeng.2017.10.022
Related URL: http://dx.doi.org/10.1016/j.jfoodeng.2017.10.022
Abstract
The objective of the current study is to investigate the hydrolysis of pectinaceous matter in guava juice and to model the depectinization kinetics using commercial pectinase from Aspergillus niger. The procedure involves enzymatic treatment of guava juice at 45 °C with enzyme concentration (% w/w) 0.033, 0.055, 0.078 and 0.1. The degree of hydrolysis of pectinaceous matter and the rate of enzymatic reaction are determined. The results show an increase in the degree of hydrolysis with time for each enzyme concentration. Depectinization kinetics reveal allosteric behavior and is modeled using the Hill Equation. The image analysis of the sample using field emission scanning electron microscopy shows a change in the smoothness and homogeneity of the sample, indicating degradation of pectin network.
Item Type: | Article |
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Source: | Copyright of this article belongs to Elsevier Science. |
ID Code: | 136226 |
Deposited On: | 21 May 2025 07:19 |
Last Modified: | 21 May 2025 07:19 |
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